Is anyone else going overboard like me and buying peaches like there’s not tomorrow? I’ve bought 20lbs+ in the last few weeks and we’ve been eating them like crazy! They make the best smoothies, they are one of my favorite fruits for baking, and they’re even excellent added to your main dish (like this Three Cheese Peach and Prosciutto Pizza with Basil, or this Balsamic Peach Chicken Skillet, and this Peach Salad with Grilled Basil Chicken). But we all know one of the all time best uses for fresh peaches is Peach Cobbler, right? And not just any peach cobbler – THIS peach cobbler!
This is my all time favorite peach cobbler recipe and all of you need to try it! I’m very particular about my peach cobbler. I don’t like a heavy, dense topping, I don’t like it with canned peaches – fresh peaches are a must, I like more flavor than you’ll find in your traditional peach cobbler (hence why I’ve used buttermilk, a fair amount of butter and vanilla extract), and I definitely don’t like when there’s an overpowering amount of cinnamon. So with all those “don’t likes” here you’ll find in this recipe everything I love about a good peach cobbler.
This really is the best peach cobbler I’ve ever had (I finally, finally perfected it) and it will be my go to recipe from here on out! I’ve tried many different variations over the years and the one I sort of favored was a cake mix version because it had a lighter, fluffier topping. Well we all know made from scratch is best so I set out to make it better without a mix and this is what I’ve come up with, and chances are I’ll never make a different peach cobbler recipe again. It’s this one for life!
This peach cobbler will definitely be the highlight of any summer dinner and you’ll get requests to make it again and again! It make take time to peel all those peaches but the end result is so worth it! Peach your fresh peaches to good use and make this irresistible peach cobbler this week!
Yield: About 12 servings
- 4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
- 1 1/2 Tbsp fresh lemon juice
- 1/2 cup (100g) granulated sugar
- 1 Tbsp (8g) cornstarch
- 1 tsp ground cinnamon , divided
- 1/8 tsp ground nutmeg
- 3/4 cup (94g) cake flour
- 3/4 cup (106g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp (143g) unsalted butter, cold and diced into small cubes
- 1 cup (235ml) buttermilk
- 1 tsp vanilla extract
- 1 Tbsp granulated sugar , for spinkling over top
- Vanilla ice cream , for serving
For the filling:
Preheat oven to 375 degrees. Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice. In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg. Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
For the topping:
Sift cake flour into a large mixing bowl. Add in all-purpose flour, 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds. Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture. Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a spoon just until combined (don't over-mix, it should be lumpy). Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan). Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top. Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes. Remove from oven and let cool several minutes before spooning into bowls. Serve with vanilla ice cream.
Recipe source: Cooking Classy